Ingredient: black pepper

I adapted my favorite beef stew recipe to make it Whole30 compliant and made it cook much faster by using my Instant Pot. It cooks in 20 minutes + 15 minutes natural pressure release compared to 2 3/4 hours cooking time on the stove.

I adapted my favorite beef stew recipe to make it Whole30 compliant and made it cook much faster by using my Instant Pot. It cooks in 20 minutes + 15 minutes natural pressure release compared to 2 3/4 hours cooking time on the stove.

Turn Instant Pot to saute function. When it is hot, add oil. Cook the meat in batches so it is not too crowded. Season with salt and pepper as it cooks. (If you prefer, you can brown the meat in a large skillet on the stove instead.)

Add all ingredients, except the starch, to your 8 quart Instant Pot.

Place lid on pot and set to sealing. Put on manual/pressure cook setting for 20 minutes.

When time is up, let pressure release naturally for 15 minutes.

Quick release any remaining pressure and remove lid. Set IP to saute function. Combine the starch with a little water in a small bowl or measuring cup and whisk to combine. Add slowly to stew while stirring, to thicken.

Blend with an immersion blender in a wide mouth mason jar all ingredients, except herbs for approximately one minute. Start with the immersion blender at the bottom of your jar working your way up to the top. Don't start moving your blender upwards until you see it thickening up.

Incorporate the herbs during the last 15 seconds or it will turn your ranch green. Store in the fridge for up to one week.

Recipe Notes

A large handful of fresh herbs of your choice can be used in place of dried parsley. Our favorites are cilantro, parsley and dill.

If your ranch is too thin:

Make sure you are using full fat canned coconut milk. If you want a dip like consistency use only the solid cream, but for a dressing, use the cream and the liquid. It may also thicken up just being in the fridge for a few hours.

Make sure you're using an immersion blender for guaranteed success.

Use a small container, like a mason jar or salad dressing container.

HERE IS THE TRICK TO SAVING YOUR DUMP RANCH... If your ranch never thickens it probably didn't emulsify properly. Just add another egg! Yep, that's all it takes to quickly save all those ingredients.

Select saute function on Instant Pot and let it heat until it says "HOT".

Add bacon to pot and cook until crisp, about 5 minutes. Remove bacon to a plate lined with paper towels.

Cook the onion in the bacon drippings until tender, about 3 minutes. Scrape up the brown bits on the bottom of the pot as the onions cook.

Add soaked beans and all other ingredients, except bacon. Select high pressure and cook for 30 minutes. When it has finished cooking, let pressure release naturally for 15 minutes, then do a quick pressure release.

Add ground beef, onions and garlic to pot. Cook until meat is browned, stirring to break up meat. Season with salt, pepper, thyme and Worcestershire sauce as it is cooking.

Add tomato paste, water and beef base. Stir to scrape up any bits stuck to the bottom of the pot. Add elbows. Press cancel to stop Saute.

Lock lid in place and seal valve. Cook on high pressure for 4 minutes. (Cook time may vary with the kind of pasta you choose to use). Quick release the pressure. Stir in half of the cheese. Serve remaining cheese on the side.

Put 1 cup of water into bottom of Instant Pot. Put sausages into water or onto trivet. (Mine were frozen and I put right into the water.) Cook on high pressure for 1 minute. Let pressure naturally release for 10 minutes or so.

Remove sausages from the pot, but leave cooking water in the pot for additional flavor.

Season meat on both sides with salt and pepper. Add a little oil to the pot and sear meat for 10 minutes per side.

Hit cancel button.

Add 1 1/2 cups water to pot, along with the remaining ingredients. Set to manual pressure for 60 minutes. When time is up, release pressure naturally for 20 minutes.
If you have a 3 lb. roast, cook for 75 minutes. You don't need to change anything else.

If you would like, you can make a gravy from the broth. Remove the roast and put on a platter. Set the Instant Pot to saute. Combine a couple tablespoons of cornstarch or potato starch with enough water to make a thin paste. Drizzle it into the broth as you whisk continuously, until thickened.